Sous Vide Cod in Ginger and Garlic Broth Udon Soup

This sous vide cod in ginger and garlic broth udon soup is a healthy, delicious recipe that will keep you wanting more. Cooking the cod sous vide makes the fish tender, yet firm with an incredible texture. If you need a bowl of hot, healthy soup in the winter time, we highly recommend trying this.

Time and Temperature

Cooking cod at 54.5C/130F for 30 minutes is our favorite time and temperature. Cooking the fish for 30 minutes is the sweet spot for a tender cod. Also, cooking at a temperature of 130F results in a firm fish with unbelievable texture. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).

Although this combination of time and temperature is our favorite, we recommend you explore different combinations to find your personal favorite. Cooking fish sous vide yields a unique texture that you can’t achieve through other cooking methods, and is worth trying. For example, cooking at lower temperatures like 110F results in an incredibly tender and soft fish, similar to the texture of sashimi. To  explore other time and temperature options, check out our cooking guide here.

Special Equipment

Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.

Check out our full list of recommended gear here.

Print

Sous Vide Cod in Ginger and Garlic Broth Udon Soup

Course Main Course

Cuisine Asian

Prep Time 10 minutes

Hands-On Cook Time 10 minutes

Sous Vide Time 30 minutes

Total Time 50 minutes

Servings 4 people

Ingredients

• 1 1/2 lb ling cod, or other white fish
• 6 ounces udon noodles
• 3 cups chicken stock
• 2 Tbsp soy sauce
• 2 tsp sesame oil
• 1 head baby bok choy, trimmed and cut into bite size pieces
• 1/4 pound snow peas, trimmed
• 4 cloves fresh garlic, roughly chopped
• 1 Tbsp fresh ginger, roughly chopped
• 1 large shallot, thinly sliced
• 2 red Thai chilis, deseeded and thinly chopped
• 2 large scallions, trimmed and thinly chopped
• Salt and pepper to taste

Instructions

Preparation

1. Set sous vide machine to 54.5C/130F.

2. Season cod with salt and pepper to taste. Place fish in freezer bag with chicken stock, soy sauce, garlic, ginger, shallots and chilis. Remove the air from bag using a vacuum sealer or the displacement method. Place the bag in the bath for 30 minutes.

3. While the cod is in the sous vide, cook udon noodles by following the instructions on the package. Always taste the udon before draining to ensure the texture is correct. Drain the noodles and run cold water over them to cool.

Finishing

1. Remove bag from bath. Carefully remove the cod from the bag and gently pat dry.

2. In a large pot, pour the ingredients in the bag in to a large pot. Bring to a boil, then reduce heat to a simmer for 5 minutes. Strain the broth with a bowl under to remove the garlic, ginger, shallots and chilis - catching the broth.

3. Bring broth back to a simmer, and add the baby bok choy and snow peas. Simmer for 3 to 5 minutes, or until the vegetables are tender. Add the udon noodles and sesame oil to the broth for 1 minute to warm. Season broth with salt to taste.

4. Ladle the broth, vegetables and noodles in to a bowl. Top with fish, and spoon over broth to warm. Garnish with scallions, and enjoy this light and delicious soup!